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Nutrition Facts
Serving Size 1 (322g) Recipe makes 1 servings
Calories 588
Calories from Fat 140		(23%)
Amount Per Serving		%DV
	Total Fat 15.6g	24%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 10.1g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 15mg		0%
Potassium 639mg		18%
Total Carbohydrate 95.5g		31%
	Dietary Fiber 6.1g	24%
	Sugars 9.3g
Protein 16.6g		33%
detailed view... how is this calculated?

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Spaghetti With Fresh Tomatoes and Basil

Recipe #126687 | 28 min | 8 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Thorsten
Jun 20, 2005

A quick, fresh summer dish. Use fully ripe tomatoes for best results.

SERVES 1 (change servings and units)

Ingredients

1 cup fresh tomato, cut in 3/8 inch dice
1 tablespoon onion, minced
1 tablespoon olive oil, divided
1/2 teaspoon sugar
1 tablespoon fresh basil, chopped
salt, to taste
1 pinch pepper
4 ounces spaghetti

Directions

1
Cook spaghetti according to package directions. Only drain spaghetti, do not rinse.
2
Meanwhile, cook onions in 1/2 tbs olive oil in a small pot over medium high heat until soft, about 1 minute.
3
Reduce heat to low. Add tomatoes, sugar, pepper and salt to taste. Stir to mix.
4
Tomatoes should get warm, but not cooked, about 5 minutes.
5
When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes. Remove from heat, mix well, cover and let rest for 2 minutes. Serve.

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Featured Reviews for This Recipe

From: billybolo

On Oct 24, 2009

0 people found this review helpful

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From: Chef #855206

On Sep 16, 2008

I used canned diced tomatoes, fresh basil, used the full amount of sugar and this was wonderful. It isn't supposed to be a garlic or parmesan dish. I made it just as stated and it was surprisingly wonderful! Oh, I did add leftover rotesserie chicken because we needed some protein for our main dish.

0 people found this review helpful

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From: Inge 1505

On Jun 24, 2005

A quick and satisfying dish. I am surprised I liked it so much. I was relunctant to try it, because there was neither garlic nor red pepper flakes in it, something I consider to be a must have for my tomato sauces, (but I had to try, I am married to Thorsten ). And then there was the sugar! - But it was delicous! The sauce reminded me of my childhood and the preference for mildly aromatic and slightly sweet dishes I had then, that was a nice side effect. - Nevertheless I would add a very little less than 1/2 t sugar, say 3/8 t, but I only say it not to sound partial on DH's side. It's in my cookbook, Thorsten.

5 people found this review helpful

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From: Linda B

On Oct 3, 2005

A friend gave me some basil and overripe tomatoes from her garden so I put them to good use in this recipe. I wanted to try the recipe as written without doctoring up with parmesan and garlic to make it Italian. I didn't measure anything--just pinched and poured. I think I used between 2 & 3 ounces of spaghetti. It was just right for one serving. This was absolutely delicious!

4 people found this review helpful

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